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This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Cabbages. To make white cabbages, well cooked. Take stalks of cabbage, and clean them well, so that nothing is left of the leaves; and cut them at the softest part of the head: and when the pot has come to a boil, with oil and water inside, add said stalks, or rather the white parts of the cabbages, and add fennel bulbs, and let all of it boil until it is rather thick. And if you want, you can put in oil, or meat or capon broth, pepper, ground spices, beaten eggs, saffron for color; and give it to your Lord.